I typically try to space out my food posts on FEST, but the holiday season provides so much opportunity for good, seasonal food, I just can't help myself.
These cookies are amazing! I love discovering new things (which is probably what spawns my love of cooking) and this is a new discovery of a mixture of lovely things (peppermint, red velvet, cookies). Such a beautiful, delicious, holiday-rific treat!
Red Velvet Peppermint Crinkle Cookies
From Cookin' Cowgirl
Makes about 30
Prep Time: about 30 minutes
Bake Time: about 30 minutes
Total Time: about 1 hour
1 box red velvet cake mix (I used Duncan Hines)
6 Tablespoons butter
1 teaspoon peppermint extract
1/2 cup crushed peppermint candy or candy canes (about 6 large candy canes or 20 small ones)
1/2 cup powdered sugar
1/2 teaspoon cornstarch
Preheat oven to 375 degrees. Melt the butter and set aside to cool.
Meanwhile, crush the candy canes. (I find it easiest to use the mini candy canes that are individually wrapped...keep them in their packaging so you don't make a big mess. If you only have big candy canes, unwrap them and place them in a plastic bag. Then use a meat mallet and whack away!)
In a large bowl, mix together the cake mix, cooled butter, eggs, and peppermint extract. Add in the crushed peppermint and stir. The dough should be very thick.
In a shallow dish, mix together the powdered sugar and cornstarch with a fork.
Form dough into balls and cover with powdered sugar mixture. Place on a cookie sheet 2 inches apart. Bake for 9-11 minutes. Let cool on a wire rack.
Plate up and serve or give away as gifts.